Vegetable Curry

For the main part of our Indian-themed dinner, I made vegetable curry. Its easy, delicious and healthy! I'm very proud to say this recipe is 100% original, the knowledge gathered from the few years I worked in an Indian restaurant in high school. I think it tastes best if made a few hours ahead and is left to simmer. Serve with basmati rice.

Ingredients

• 2 tablespoons canola oil
• 1 medium yellow onion, diced
• 1 teaspoon minced garlic
• 1 teaspoon fresh grated ginger
• 2 teaspoons curry powder
• 4 tablespoons curry paste
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 (16 ounce) can diced tomatoes, including liquid
• 1/2 cup cream or coconut milk
• 1/2 cup plain yoghurt
• 1 (12 ounce) can chickpeas, rinsed and drained
• 1 cup frozen spinach, thawed and drained
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• Directions

Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, curry paste, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes (with liquid), cream, yoghurt, chickpeas & spinach, being to a boil then turn to low and let simmer 1-2 hours.